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Tomatenpesto

Zutaten für 6 Personen

2 Zehe(n) Knoblauch
3 Stk. Chilischoten
2 EL Pinienkerne
50 g Parmesan
15 Stk. Oliven schwarz
200 g Tomaten getrocknet
100 ml Olivenöl

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Zubereitung

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Knoblauch schälen, rote Chilischoten waschen und entkernen sowie klein schneiden. Pinienkerne in einer Pfanne ohne Fett anrösten. Oliven entkernen, Parmesan reiben und getrocknete Tomaten etwas klein hacken. Alle Zutaten pürieren, langsam das Öl dazugeben und mit etwas Salz abschmecken.

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